Cowboy Spaghetti

Ingredients:

• 1 pound spaghetti
• 3 slices thick bacon , diced
• 1 pound ground beef
• 1 medium onion, diced
• 1 orange bell pepper, diced
• 4 cloves garlic, minced
• Kosher salt and ground black pepper
• 2 teaspoons sriracha
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 15 ounce can diced fire roasted tomatoes
• 8 ounce can tomato sauce
• Shredded sharp cheddar cheese for serving
• 3 scallions , diced

Directions:

1. Bring a large pot of salted water to boil and cook pasta al dente according to package directions. Drain and set aside.
2. In the meantime, heat a large, nonstick skillet; over medium-high heat. Add in the bacon and cook until brown and crispy. Remove with a slotted spoon to a paper towel-lined plate. Drain off most of the bacon grease, leaving about 1 tablespoon in the skillet.
3. Add ground beef, onion and bell pepper to the skillet; sauté, breaking up the beef for about 3 to 4 minutes until it’s browned. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
4. Stir in the sriracha, Worcestershire, beef broth, fired roasted tomatoes, and tomato sauce. Let simmer for about 6 minutes until thickened slightly.
5. Add cooked spaghetti to the skillet with the meat sauce; toss to combine. Taste and adjust any seasonings, if needed.
6. Serve pasta in bowls. Top with cheddar cheese over the pasta and sprinkle with scallions and the reserved crisp bacon. Enjoy!